Nestled in one of the city’s most fashionable districts, Kappo TAJIMA offers classical kaiseki dishesin a relaxed and welcoming ambience. Every dish employs the finest of seasonal ingredients and Chef Kaz Tajima’s extensive experience in traditional Japanese cooking.
日本語Chef Tajima aims to marry tradition with modernity through his careful selection of ingredients and tableware, another defining and essential feature of traditional Japanese cuisine. His multicourse meal is not only pleasing to the palate but also to the eye, as you can watch Chef Tajima skillfully prepare each dish to perfection.
KAZUHIKO TAJIMA
KAZUHIKO TAJIMA’s career began in the kitchen of two-Michelin-starred restaurant Kappo Hassun in Kyoto. He apprenticed for five years under Master Chef Mamoru Kubota in the art of traditional Kyoto cuisine. He subsequently moved to Tokyo and joined two-Michelin-starred kaiseki restaurant, Kaiseki Komuro. He worked with Chef Mitsuhiro Komuro to further his skills in traditional Japanese cuisine as well as Japanese way of Tea. In 2014, Kazuhiko was handpicked to be the personal chef of the Japanese Consulate General in San Francisco. After his term at the embassy, he worked as sous-chef for the Japanese restaurant Kusakabe in San Francisco. In 2017, he returned to Japan and opened Kappo TAJIMA.
Kappo TAJIMA / 割烹 TAJIMA
| Opening hours | 18:00 ~ 23:00 (Please arrive before 20:00) |
|---|---|
| Closed | Sundays |
| Reservation | Required. Please reserve online or by phone |
| Address | 13-4 1F, Daikanyama-cho, Shibuya-ku, Tokyo, Japan, 150-0034 |
| TEL | 03-6874-9129 |
| Seats | 10 counter seats, 1 private room for 2-6 guests |
| Closest Stations | 3-minute walk from Daikanyama station, Tokyu Toyoko Line (TY line) |
* You can visit our restaurant with children under 10 years old. Please ask us when you reserve
You can enjoy your meal on the cozy L-shaped counter or in our one private room. As the owner chef TAJIMA would like guests to enjoy without any tension, the interior is not the typical Kappo atmosphere.
